Barley, hops, water and yeast — that’s what makes a beer, right? Well what about a Belgian witbier with orange peel? How about a dry Japanese rice lager? The all-American (err, maybe partly Belgian now) Budweiser? A barrel-aged imperial oatmeal stout with vanilla, chilies and saffron? Specifically, all of these beers are tied together by their use of adjuncts, broadly defined as any non-barley-based source of sugar, coloring or characteristic addition (i.e., oats for foam stability or spices). Simply put, an adjunct is any ingredient in beer that isn’t malt, hops, water and yeast. Traditionally, adjuncts are used to cut …
Source:: Vail Daily Feed
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